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These chipotle tempeh tacos withblack bean salsa and avocadocrema are extra special. I am so excited to share a couple of Mexican-inspired dishes with you this week because it’s the week of Cinco de Mayo after all

Jessica's recipe for her corn and black bean salad uses roasted corn on the grill which is the base for the recipe that I developed, plus I also added an element from the TV grill king, Bobby Flay's recipe for grilled corn

The recipe calls for chicken stock and butter so in it’s original form it’s neither vegetarian nor vegan, but it’s easily converted by replacing the butter with more olive oil and the chicken stock with vegetable stock